1 jar or tin of green Spanish olives
100ml of mild Spanish olive oil
6 sprigs of fresh oregano
6 dried cayenne peppers
Drain the Spanish olives from the brine and place them in a bowl. Between your hands, rub the sprigs of oregano so they release their natural aromas, before sprinkling the sprigs over the olives in the bowl with the crushed chillies.
Drizzle over the olive oil and then turn everything together to mix.
Leave to stand for 20 minutes then enjoy the freshly marinated olives, or keep in the fridge for up to a month in a tightly sealed container.
Per serving: 220 kcals/ 0.3g protein / 25g fat/ 3.5g saturated fat / 0g carbs/ 0g sugar
See www.olivesfromspain.co.uk for more recipes.